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| Yummy and relatively low calorie! |
Ok, time to loose the weight!! Been saying that for years, and been cooking like Paula Dean for years….. and I am still fat. Trying to make some….. healthier….. recipes that still taste good. This was quite tasty, and only about 600 calories per serving…. mostly because it has about 4 tbs of olive oil in it. But NO butter!!! This was pretty much a “whats in the pantry” dish – feel free to change things around! Olive oil, basil and garlic powder measurements are….. approximate… lol.
Ingredients:
3 hot turkey Italian sausage sliced into 1 inch chunks…( Ok, kind of an oxymoron, I know.. but …. think HEALTHY)
about 2 cups frozen tri color peppers
2 heads of garlic, tops cut off ( about 3/4 from the bottom)
4 tbs olive oil, reserved
about 1 inch around, whole wheat spaghetti
garlic powder – 1 tsp
dried basil 2 tbs, reserved
1 tsp salt
fresh shredded Parmesan cheese
Directions:
Pre heat oven to 400 degrees. When up to heat, place garlic heads on baking sheet ( cover with foil to save washing later), and drizzle with a bit of olive oil. Roast for about 20 minutes or until golden brown. When done, pull out, and squeeze out cooked cloves ( I use a paper towel to hold the head and avoid the heat) Mince garlic, and put aside.
As the oven is warming, ad 1 tbs olive oil to a 10″ saute pan over med-high heat, and begin to cook. Stir frequently, until sausage is browned on all sides. Deglaze the pan with a little white wine, or water and scrape up the brown bits, and cook down till thick. Add 2 – 3 tbs olive oil, 1 tbs basil, and 3/4 of the roasted garlic, minced, and the frozen peppers. Simmer until savory and done – about 5 minutes – total cook time is about 20 minutes total. Save the remaining 1/4 roasted garlic for a salad dressing, or pasta sauce – will last a week or so in the fridge.
When you put the garlic in, in 3 qt sauce pan, fill about 2/3 with water, add 1 tsp salt, garlic powder and a tbs of dried basil. Bring to a boil, then add spaghetti. Stir occasionally, about 15 minutes until slightly al dente. When done, drain water, sprinkle with garlic powder, 1 tsp or so basil, a little Parmesan cheese ( the kind in the canister from a store – fine powder – not fresh shredded) salt and pepper, and about 2 tbs olive oil. Stir to mix well, and cover to keep warm..
All of the pieces should be done about the same time – in about 20 – 25 minutes. Place about 1/3 of the pasta on a plate, and cover with sausage/pepper mixture. Top with a sprinkle of dried basil and fresh grated parm cheese. Fresh basil would be awesome with this dish, if you have it.
Enjoy – Bon Appetit!